I ask this because I have used a minuscule amount of Xanthan Gum to slightly thicken a chilli sauce I have made. However upon looking at the ingredients of many popular chilli sauces they all tend to ...

So I bought the ingredients for a terribly unhealthy microwave burrito enchilada-style casserole recipe today. The recipe, of course, called for enchilada sauce. So I went out and bought Las Palmas ...

I've read recommendations on cutting down the spice of a sauce using butter, oil, fat, yogurt, and cream; however, I've tried all those and they don't seem to do the same type of balancing as adding ...

What could be used to de-oreganate a sauce with too much oregano and tomato paste? I used a store bought sauce to increase the volume of the sauce that I had started with onions, garlic, home grown ...

I love Bearnaise. I use a recipe that calls for clarified butter, but why just not normal melted butter?
Is it purely taste? Or is it because filtering the milk solids away changes how the bearnaise ...

I've found a bunch of morels this weekend and wanted to make a simple sauce with them. The simplest one I want to try directs me to cook a medium shallot in butter until translucent, then add morels ...

I have never used San Marzano tomatoes yet. I recently bought a cookbook and most of the recipes call for San Marzano Tomatoes. They are more expensive. Is it really worth paying the extra money for ...

I have noticed a lighter sauce like liquid (watery) with green chilies cut in it served along with fried rice in Indian restaurants. It tastes slightly like soya, and has visible round pieces of cut ...

I am working on a creation: probably will end up being a Butterscotch Blondie Cheesecake.
Here is where the butterscotch debate comes in:
1) Some claim butterscotch is only "pure" when it is simply ...

I've attempted making an Alfredo sauce many times in the past: With flour+butter, without, many different recipes that none have achieved an actual white color. The mushrooms and onion tint the whole ...

I'm making my own pasta sauce from fresh tomatoes but unfortunately Italian basil (ocimum basilicum pilosum) is not widely available in my country. Here are my options:
leave it out entirely (so the ...

I recently cooked chicken in a Teryaki sauce/marinade, and it turned out great. I cooked the chicken on both sides, and then cooked it in a bath of Teryaki for about 3 minutes. The Teryaki bubbled a ...

I have a nice sized chuck roast in the sous-vide circulator, I can see that there are some great looking juices accumulating in the bag. I want to make a sauce out of those juices with butter, garlic, ...

I recently moved to the US from Sweden, and one thing I sorely miss is idealmjöl. It is a very fine flour that is primarily used to thicken sauces. It has the property that you can just sprinkle it ...

I intend on cooking a lamb moussaka (having never eaten one before); in planning to do this I've referred to numerous recipes. The meat filling of the moussaka seems to be it's most integral element ...

Everytime I try to make chicken fried rice like I get at the take out place it never tastes like it does when they make it. We all know the basic ingredients
Rice (1 day old),
Chicken,
Green Onions,
...

I made a coulis from fresh blackberries by simply using a fork and sieve. I did not cook, neither added sugar to the final juice. The creamy coulis had beautiful color and texture, however it clearly ...

I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. Will it work ok if I put the meat into a ...

I would like to try to make quark cheese sauce for pasta, but I'm not confident I can make the cheese melt properly as I've never done it before. What I would like to use specifically is the Polish ...

When I have cooked a leg of lamb or a beef joint I end up with no juice in the pan. I end up using a stock cube. What am I doing wrong? I put salt pepper and oil on it before searing in a frying pan ...

I want to create a tomato based mint sauce. I have access to fresh mint. What is the best way or the best time while cooking the sauce to incorporate the mint? Are the flavor components in mint water ...

I would like to make a simple vanilla sauce for my cake.
So far, my idea is to cook a sweet cream pudding (using a pudding mix from a bag), and then enrich it with ground vanilla beans.
At what stage ...

I'm trying to make some nacho cheese sauce. As the recipe calls for milk, I think the overall cheese flavor is getting diluted. I'd like to make my cheese sauce taste really cheesy. I'm going to try ...

First, after adding a little oil in the pot, when do I add the minced meat? Then how long do I leave it?
Also, when should I add the sauce? (I use a spaghetti sauce already prepared with all stuff in ...

I am familiar with a basic white sauce, or béchamel, and know how to make it. I recently came across a recipe (circa 1950's) that calls for 1 cup medium white sauce.
Is this the same as a béchamel? ...

I'm not sure how to ask this question so bear with me. This shawarma place nearby has this amazing hot sauce but I have no clue whats in it! I want to re-create it if possible. I talked to the clerk ...